Table 1.

Chemical structure of selected isothiocyanates and content of their glucosinolate precursors in raw cruciferous vegetables.

Isothiocyanate	Chemical Structure	Glucosinolate—Isothiocyanate Precursor	Food Sources	Total Concentration (mg/100 g)
Sulforaphane		Glucoraphanin	Broccoli	61
			Brussels sprouts	236
			Cabbage	78
Allyl isothiocyanate (AITC)		Sinigrin	Broccoli	61
			Brussels sprouts	236
			Cabbage	78
			Mustard greens	282
Benzyl isothiocyanate (BITC)		Glucotropaeolin	Cabbage	78
			Garden cress	392
Phenethyl isothiocyanate (PEITC)		Gluconasturtiin	Watercress	94